Complete Guide to Home Canning, Preserving, and Freezing

by U.S. Department of Agriculture

Photographs and recipes accompany this study of the methods and equipment involved in preparing, preserving, canning, and freezing various fruits, vegetables, meats, and fish

Genres: Nonfiction, Cookbooks

251 pages, Paperback

First published May 1, 1973

Reviews

[Talea · Rating 5 out of 5]

Absolutely love the vintage photos and some of the methods, great for adding to a culinary history lovers collection as well as having great recipes. Just note that the paraffin method and some of the advise has since been updated so before actually using this book please, please, please research methods that are up to date to reduce risk of illness. This is a true treasure of a find.

[Apryl Anderson · Rating 3 out of 5]

you can find all the info on-line, but this is a handy reference

[Kathleen · Rating 3 out of 5]

Newer versions available but still interesting.